Miso and mushroom soup
Photo by Tam West
|50 g||Dried mixed mushrooms|
|1 cup||Boiling water|
|1 splash||Rice wine vinegar|
|2 cups||Chicken stock, you may need up to 3 cups|
|1 large knob||Ginger, peeled, cut into matchsticks|
|1 piece||Cinnamon stick|
|350 g||Mushrooms, fresh, chopped|
|2 Tbsp||Miso paste, you may need 3 Tbsp|
|1 splash||Lemon juice, to season|
|1 sprinkle||Finely chopped spring onion, to garnish|
- Cover dried mixed mushrooms with boiling water and a splash of rice wine vinegar and leave to soften.
- Strain liquor into a saucepan with 2-3 cups chicken stock, ginger, star anise and cinnamon and bring to a simmer.
- Add soaked mushrooms, 350g chopped fresh mushrooms and 2-3 Tbsp miso paste and simmer until mushrooms are soft. Season with pepper and lemon juice and garnish with spring onion.